The Real Know How

Melody Kettle shows us how she makes cultured butter at home. She used Greek yoghurt to culture cream and then her hand mixer (first with whisk attachments and then with paddles) to “churn” the butter. She rinses the butter in ice water and then uses her hands (she could also have used butter paddles) to knead and squeeze the butter.

I’m guessing that the taste of the butter will vary depending on what you use to culture the cream.

In this video Kali Lilla makes unsalted butter and a flavored butter (garlic butter).

Kali Lilla makes her cultured butter in a blender (with a chilled blender chamber/cup). She also used yoghurt to culture her cream but says that the cream can culture on its own but that it will take longer without using the yoghurt as a starter. She saves the buttermilk she presses out of the yoghurt for other uses.

Kali Lilla mentions that the culturing of the cream helps make it easier to digest.